"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Macaroni and Smoked Gouda, by Josephine Lee, is from It's about Thyme!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 T butter 2 T. flour Salt and pepper 3 c. milk 1/4 lb. smoked Gouda, grated (can use cheddar) 1 lb. macaroni 4 oz. bacon, fried crisp
Melt butter in sauce pan. Add flour and cook for 2 minutes. Add salt and pepper to taste. Add the milk and smoked Gouda. Whisk until cheese is melted and there are no lumps. Cook the macaroni according to package instructions. Drain. Add the cheese sauce and the crumbled bacon. Put in 2 quart casserole dish. Sprinkle more cheese on top, if desired. Cook 25-30 minutes.
This is different than the regular macaroni and cheese. It's good.
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